Low Carb Shepherd's Pie

• 1 head of cauliflower
• 1 lb (.5 kg). ground round or turkey
• 12 oz (336 grm). fresh mushrooms
• 1 turnip
• 1 cup (225 ml) fresh or frozen peas
• 1 large carrot
• 3 scallions
• 2 zucchini or yellow summer squash
• 1 3 oz (84 grm). package cream cheese
• 1/4 cup (60 ml) butter
• 2 tbsp (30 ml) sour cream
• dash of mace (optional)
• 2 tbsp (30 ml) grated parmesan (optional)
• Worcestershire sauce (optional)
• 1/4 cup (60 ml) chicken or beef stock
• 1 tsp (5 ml) dried sage
• 1 tsp (5 ml) dried thyme

1. Break cauliflower into flowerets and boil in salted water until quite soft.
2. Melt 2 tbsp (30 ml) of the butter.
3. Drain cauliflower well, and puree in food processor with cream cheese, sour cream and melted butter.
4. Add salt, pepper, mace and parmesan to taste.
5. When smooth and resembling mashed potatoes, set aside.
6. Slice mushrooms and saute in remaining butter until fairly soft.
7. Add meat and break up with wooden spoon.
8. Saute until brown, and add sage, thyme, Worcestershire and salt and pepper.
9. Add scallions and cook for a few more minutes.
10. Peel turnip and carrot and cut into 1-inch dice.
11. Steam or parboil until done, but still firm.
12. Add diced squash (washed but unpeeled) when other vegetables are almost done.
13. Drain vegetables.
14. Add peas to vegetable mixture without pre-cooking.
15. Preheat oven to 350 degrees (175 C.).
16. In an 8-inch square deep dish or other ovenproof casserole, place vegetables and meat mixture in two layers, ending with meat.
17. Pour stock over mixture.
18. Spread pureed cauliflower over the top and bake uncovered for 40-50 minutes.

cauliflower, ground round, fresh mushrooms, peas, carrot, scallions, zucchini, cream cheese, butter, sour cream, mace, parmesan, worcestershire sauce, chicken, sage, thyme

Taken from online-cookbook.com/goto/cook/rpage/00115F (may not work)